학술논문
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk
Document Type
Article
Author
Source
In: Journal of Agricultural and Food Chemistry . (Journal of Agricultural and Food Chemistry, 15 May 2024, 72(19):11072-11079)
Subject
Language
English
ISSN
15205118
00218561
00218561